PHOs, a source of trans fat, have been commonly used in margarine products, but NAMM argues that most margarine products have already removed the ingredient.

“We support FDA’s efforts to encourage more healthful eating, but for FDA to continue to categorize margarine as a major contributor of trans fat is not only factually inaccurate, it creates unintended, unhealthful consequences for consumers,” said NAMM President Richard Cristol.

Anuja Miner, Executive Director of the American Butter Institute, attributes this migration to a shift in preferences from processed foods and artificial ingredients.

“Margarine and other spreads are no longer viewed as healthier alternatives,” Miner said.

NAMM maintains that margarine is the healthier option because butter is high in saturated fat. According to NAMM, Americans over the last decade have added an annual average of another half-pound of saturated fat to their diets through butter consumption alone.